Beer Flavor ID

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Along with teaching proper tasting technique, this class will cover 10 off-flavors: sour, acetaldehyde, diacetyl, isoamyl acetate, ethyl acetate, cardboard, skunky, DMS, isovaleric acid, and butyric acid. This is training similar to what has been used for a sensory panel at a commercial brewery. The session will be two hours in length.
Included with tasting technique, the PROP test, and provide flavors in three sets for identification.
If you are preparing for the BJCP or Cicerone exams, you could take home spike samples for review (bring an empty water bottle). Cost for the comprehensive class is $40; class will be held for six to twelve participants. Reserve a seat through Brown Paper Tickets link:

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